Spiced Candied Cashews Food

SWEET AND SPICED CANDIED NUTS

Steps:

• Preheat oven to 300°F. Mix together brown sugar, granulated sugar, salt, cinnamon, cayenne pepper, and paprika in a small mixing bowl until fully combined and mixture is free of lumps.
• In a separate small bowl, beat together the egg white and water with a whisk until frothy but not stiff.
• Place almonds and cashews in a medium mixing bowl. Pour egg white mixture over nuts and stir to coat. Sprinkle nuts with the sugar mixture and toss until everything is evenly coated. Spread nuts in a single layer on a baking sheet fitted with a sil-pat or parchment paper. Bake for 30 minutes, stirring a few times throughout the process. Remove from oven. Nuts will harden as they cool. Once completely cool, break apart any pieces stuck together and store in a airtight container at room temperature.
• Can be made a couple days ahead of time.

ROASTED CINNAMON SUGAR CANDIED NUTS

Steps:

• Preheat your oven to 250 degrees. Lightly spray a jelly roll pan with cooking spray. In a medium sized bowl, add the egg white and vanilla. Whisk together until frothy. Add the mixed nuts and stir until coated.
• In a small bowl mix together the brown sugar and cinnamon. Add to the nuts and toss until coated. Spread the nuts evenly on your prepared pan.
• Bake for 50-60 minutes in the oven and stir every 15 minutes until golden. Cool and then store in an airtight container.

SLOW-COOKER CANDIED SPICED NUTS

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray.
• In large bowl, stir together sugars and cinnamon. Set aside.
• In small bowl, beat egg whites and vanilla until a little frothy.
• Place nuts in slow cooker.
• Pour egg white mixture over nuts, and stir until nuts are evenly coated.
• Sprinkle cinnamon sugar over nuts, and stir until nuts are all coated well. Cover; cook on Low heat setting 3 hours, stirring every 20 minutes.
• When 20 minutes are left, pour 1/4 cup water into slow cooker, and stir. When cooking time is up, spread nuts on cookie sheet to cool until dry.

SPICED PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
• In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
• Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.

CANDIED SPICED NUTS

Steps:

• Preheat an oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone liner.
• Spread the nuts in a single layer on the baking sheet and roast until aromatic and lightly toasted, 5 to 7 minutes, stirring halfway through. Remove from the oven.
• In a small bowl, stir 1/2 teaspoon salt with the cumin, cinnamon, ginger, and cayenne or smoked paprika.
• In a large, heavy skillet, stir the sugar with the water and remaining 1/2 teaspoon salt. Bring the mixture to a boil over medium-high heat, without stirring (you can tilt the skillet a bit to distribute the sugar and to swirl it, but do not stir the contents or the syrup will crystallize). Continue to cook until the sugar turns a medium amber color, 6 to 12 minutes, depending on your stove's exact heat.
• Working carefully and quickly, stir in half the spice mixture and all the nuts and combine well. Tip the nuts back out onto the still-lined sheet pan and spread out as evenly as you can with a fork. Immediately sprinkle the nuts with 1/3 of the reserved spice mixture. Bake, stirring and flipping the nuts with a pair of forks every 5 minutes or so to keep the nuts coated in the caramel and breaking up any large clumps, 15 to 20 minutes. Each time you stir the nuts, add 1/3 of the remaining spice mixture. The last time you stir the nuts, add the rosemary and additional sea salt, if desired.
• Let the nuts to cool completely on the baking sheet, then break up any remaining large clusters. Store in an airtight container for up to 1 week.

CANDIED PECANS

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
• Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
• Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
• Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
• Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.

SWEET, SPICY AND SALTY CANDIED NUT MIX

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

SUGAR AND SPICE CANDIED NUTS

Steps:

• Preheat oven to 300˚F. Line a baking sheet with parchment paper.
• Mix sugar, salt, cayenne, and cinnamon in a medium-sized bowl, making sure there are no lumps. Set aside.
• In the bowl of a stand mixer fit with the whisk attachment, or by hand with a whisk, beat egg white and water on medium speed until frothy but not stiff, about 1 minute. Add walnuts and pecans, and stir to coat evenly.
• Sprinkle with the sugar mixture, and toss until evenly coated. Spread in a single layer on the prepared cookie sheet.
• Bake for 30 minutes, stirring occasionally. Remove from oven and, using a spatula, gently separate nuts to make sure they are not touching to prevent them from sticking together. Cool completely on the baking sheet.
• When completely cool, pour the nuts into a bowl and serve or store in an airtight container. Nuts can be stored for 3-4 weeks.

FOOLPROOF 5 MINUTE SPICED CANDIED CASHEWS

Steps:

• Mix maple syrup, cinnamon, cayenne pepper, and salt.
• Put cashews in a pan. Add maple syrup spice mixture. Cook on medium high heat for about 5 minutes, stirring frequently until liquid dissolves. Spread cashews on parchment paper or aluminum foil to cool.

SPICED CANDIED CASHEWS

Steps:

• Line a baking sheet with parchment paper.
• Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
• Meanwhile, mix the spices together in a small bowl.
• After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.
• Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
• Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.

CANDIED SPICED NUTS

Steps:

• Combine all ingredients in a medium size heavy skillet. Heat over medium-high heat to boiling.
• Cook, stirring constantly, until all of the liquid is evaporated and nuts are coated and sugary (approximately 5 minutes).
• Transfer to a non-stick baking sheet; break nuts apart while still warm. Let cool.

ORANGE SPICED CASHEWS

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, mix cashews with corn syrup until evenly coated. Set aside.
• In a small bowl, combine salt, zest, ginger, coriander, cumin, and cayenne. Sprinkle mixture over nuts, and stir until nuts are evenly coated. Transfer to one of the prepared baking sheets; spread in a single layer, separating nuts.
• Bake until the nuts are golden and the syrup is bubbling, about 15 minutes. Immediately transfer nuts to the other baking sheet. Separate cashews; let cool.

SPICED CANDIED MIXED NUTS

Steps:

• Lightly roast the nuts on slow to medium in a pan.
• Either individually roast the nuts or mix all together.
• Roast the nuts by stirring frequently so they do not burn.
• After 4-5 minutes, they will release a nice aroma. Switch off and remove the roasted nuts in a pan.
• Allow it to cool.

CINNAMON SUGAR CANDIED CASHEWS

Steps:

• Preheat oven to 300F. Line a baking sheet with a Silpat or parchment paper. Don't skip lining your baking sheet; set aside.
• To a large bowl, add the egg white, water and whisk vigorously until very frothy, foamy, and bubbly, about 2 minutes by hand.
• Add the nuts and stir to coat.
• Add the sugars, cinnamon, salt, and optional cayenne, and stir to coat evenly.
• Turn nuts out onto to prepared baking sheet, spreading them in an even flat layer.
• Bake for 25 to 30 minutes (I baked 28 minutes); don't overbake or nuts can burn. Coating will appear bubbly, quite soupy and wet in the center of tray even when nuts are ready to be pulled from oven. It will seem like nuts should bake longer so the coating dries out more, but it firms up dramatically as nuts cool. As always, use your judgment and let your nose and eyes be your guide to doneness.
• Allow nuts to cool on baking tray for at least 30 minutes. Ideally, leave nuts on baking tray and exposed to air to cool overnight; this helps them get extra crispy and crunchy.
• When nuts are cool enough to handle, break apart large clusters.
• Transfer nuts to airtight containers or jars.

SUGAR-AND-SPICE CANDIED NUTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper and lightly butter parchment.
• Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. Add nuts and cook, stirring constantly, 3 minutes. Spread nuts in 1 layer on lined baking sheet, separating any clumps. Bake, stirring nuts once with a heatproof rubber (silicone) spatula halfway through baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes. Cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.

SPICED CANDIED CASHEWS

Steps:

• Line a baking sheet with parchment paper.
• Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
• Meanwhile, mix the spices together in a small bowl.
• After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.
• Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
• Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.